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Tuesday, April 28, 2009

Outrageous Chocolate Cookies

Sometimes you just need a dunkable cookie.
One you can submerge into a tall glass of milk and crunch and slurp all at the same time.

Friday night I felt like baking. I knew the weekend was going to be warm and since the air conditioners aren't in the windows yet, I figured I'd better use the oven while it was still on the cool side.

Since the weekends here are usually filled with kids, I wanted to make something they could grab and go with. All the kids who trudge through my house anticipate there being some sort of baked goodie around. I can't let them down now can I?

Jesse is a great dunker. Ever since he was a little boy, he would try and dunk every cookie I gave. Over the years he's learned that some cookies just aren't dunkable. Not the case with these. Even though they are chewy on the inside, the outsides are crisp enough to hold up to the milk.

Outrageous Chocolate Cookies - recipe from Martha(you know what Martha)Printable recipe8 ounces semisweet chocolate, roughly chopped4 tablespoons unsalted butter2/3 cup all purpose flour, spooned and leveled1/2 teaspoon baking powder1/2 teaspoons salt2 large eggs3/4 cup packed light brown sugar1 teaspoon vanilla1 package (12 ounces) semisweet chocolate chunks (I used chips)Preheat oven to 350. Heat the 8 ounces of chopped chocolate and butter in the microwave at 20 second increments, stirring in between, until almost melted. Do not overheat! In another bowl, whisk together the flour, baking powder and salt.In a mixing bowl, beat the eggs, brown sugar and vanilla on high speed until light and fluffy, about 4 minutes. Reduce the speed to low and beat in the melted chocolate. Mix the flour mixture until just combined. Stir in the chocolate chunks (or chips).The batter seemed a little soupy at this point. I let it sit until it thickened up a bit. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until the cookies are shiny and crackly, yet soft in the center, 12 to 15 minutes. Cool on sheets 10 minutes (I only waited 5), with a thin metal spatula, transfer to racks to cool completely.

Please don't let the word Ramen stop you from making this recipe. I know it sounds weird...Ramen in a casserole. When I first saw th...

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